Traeger Kitchen
Reverse Seared Ribeye Caps
Prep Time
5
Minutes
Cook Time
45
Minutes
Serves
4 - 6
People
Effort
What's this?
You’ve got to try this specialty cut from a full ribeye roast. The cap portion of a ribeye features exquisite marbling that results in a tender steak that melts in your mouth like butter.
Ingredients
1 1/2 Pound Ribeye Cap
2 Tablespoon Traeger Coffee Rub
2 Tablespoon Traeger Beef Rub
Steps
1
Trim the rib eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butchers twine to secure.2
In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.3
When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.4
Place the steaks directly on the grill grate, and smoke for 30-45 minutes until the internal temperature reaches 120˚F.5
Remove from the grill and set aside to rest.6
Increase the grill temperature to 450˚F.7
Place the steaks directly on the grill grate and cook 3-4 minutes per side, or until the internal temperature reaches 130˚F.8
Remove from grill and let rest 5 minutes before serving. Enjoy!